Heat olive oil in a sauté pan over medium heat.

Dry pineapple slice with a paper towel to remove excess syrup.

Carefully place pineapple in the sauté pan (avoid splashing).

Add saffron threads to the pan.

Sauté pineapple on each side for two minutes.

Remove pan from heat.

Add tequila and ignite with a long match (exercise caution).

Wait for the blue flame to die down.

Add heavy cream to the pan (still away from heat).

Incorporate Galeano liqueur and mix the sauce.

Place Cake Genovés on a serving plate.

Remove pineapple from the pan and place it on top of the cake.

Pour sauce over the pineapple.

Add a scoop of vanilla ice cream on top of the sauce.

Garnish with mint leaves.